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Beef Rendang Masak Merah (Malaysian-Indonesian Beef Stew) ([South Asian Beef Stew])

Rich, spicy, and flavorful beef stew originating from Malaysia and Indonesia.

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Ingredients

Protein

• 1.5 lbs beef brisket or beef shin, cut into 2-inch pieces

Aromatics

• 4 onions, chopped
• 6 garlic cloves, minced
• 2 shallots, chopped
• 2 Thai bird’s eye chilies, sliced

Spices and Herbs

• 2 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp kaffir lime leaves, bruised
• 2 sprigs of fresh lemongrass

Coconut Milk and Liquid

• 2 cups coconut milk
• 1 cup beef broth
• 1/2 cup water
• 2 tbsp fish sauce (optional)
• 2 tbsp tamarind paste (optional)

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Beef Rendang Masak Merah Sauce

Mix the following:

• 2 tbsp vegetable oil
• 4 shallots, sliced
• 2 garlic cloves, minced
• 1 thai bird’s eye chili, sliced
• 2 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp black pepper

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Recipe Steps

1. Heat the Oil and Sauté Aromatics

Heat oil in a large Dutch oven or saucepan over medium heat. Add onions, garlic, shallots, and chilies. Cook until the aromatics are softened, about 5 minutes.

2. Brown the Beef

Add the beef pieces to the pot and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

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3. Make the Spice Paste

In a blender or food processor, combine coriander powder,